Abstract:
This research aims to clevelop a paste b-v* using beetroot ancl sweet potato rvith natural
spices (Cinnamon, Cardarnon and Clove). The sweet potato is rich in fiber, protein and
carbohydrate. Beetroot is rich in fiber, dietary fiber, and carbohydrates. This
combination improves the nutritional value of the paste instead of that it can
minirnizing the wastage food and also it will increase the sustainability. This smdy
was produced five treatments of paste samples (Tr-Ts). Trwas the control sample
(100% sweet potato and others) u'hile Tl, Tl, T+, and Ts by using sweet potato and
beetroot 90:10, 80:20, 60:40 and 50:50 formulations, combined with sugar(30g),
lemon (8g), and spices(lg) and salt ( 1g). The developed paste was evaluared by using
9-point hedonic scale for physical (viscosity, spread ability, TSS, ancl acidiry) ald
proximate {moisture, ash, fat, fibeq protein and carbohvdrate) parameters. The results
showed that T: paste treatment had the optimum blend of sweet potato and beetroot
(50:50) had good sensory qualities which increase the sensory quality to improve the
nutrition of the paste. Apart from that to ensure the safety and shelf life of the paste
under the refrigerated temperature, microbial testing (TPC, Yeast and lv{old) also done.
Due to the antimicrobial properties of natural spices and refrigerated storage condition
the microbial growth was slow dolvn. Viscosity (Pa) ranged from to Ts 0.26+0.05 to
Tr 2.40*0,17. According to proximate analysis moistrre (%) Ts 0.44+0.01 to Tr
A.47*0.A3,Ash (%) increased T:0.56*0.06 to Tr 0.75+0.05, protein (olo) increased Tr
0.0110.00 to Ts 0.02+0.00, Fat (?1,) increased T: I 1.69+0.16 ro Tr r236*a.29 due to
the natural spices, Fiber (%) andcarbohydrate (?6) ranged Tr 0.05*0.00. T: 0.0210.00
and Tt 0.34+0.03. Ts 0.42+0.01 respectively. Ts showed protein and carbohydrate
higher than Tr
